- 2 cups diced cooked chicken or turkey
- 1 1/2 cups uncooked Pepperidge Farm® Herb Seasoned Stuffing
- 1 (10 ounce) package frozen chopped broccoli, thawed
- 1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
- 1/2 cup shredded Cheddar cheese
- 1/2 cup whole berry cranberry sauce
- Heat the oven to 350 degrees F. Place paper liners into 12 (2 1/2-inch) muffin-pan cups.
- Stir the chicken, stuffing, broccoli, soup and cheese in a medium bowl. Spoon about 1/2 cup chicken mixture into each muffin-pan cup. Lightly press the chicken mixture down so it's level.
- Bake for 25 minutes or until the chicken mixture is lightly browned. Top each with 2 teaspoons cranberry sauce.
05/14/2018
recipepes.com
Mini Chicken and Stuffing Cups, recipe
PT15M
PT1H
5
455 calories